This pressure-cooked beef stew is loaded with tender beef and lots of veggies. It is comforting and filling, and is sure to become a family favorite. —Kaylen Friederich, Reno, Nevada
Pressure-Cooker Beef and Farro Stew
Updated on Dec. 01, 2023
Can you freeze Pressure Cooker Beef and Farro Stew?
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Ingredients
- 1 boneless beef chuck roast (about 2 pounds), cut into 1-inch pieces
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil, divided
- 6 large carrots, cut into 1/2-inch pieces
- 3 celery ribs, chopped
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1/4 cup tomato paste
- 1 cup dry red wine
- 6 cups beef stock
- 4 large Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 pound fresh mushrooms, sliced
- 3/4 cup farro, rinsed
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Directions
- Sprinkle beef with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown beef in batches. Set aside.
- Add remaining 1 tablespoon oil and carrots, celery and onion to pressure cooker; cook and stir until vegetables are crisp-tender, 5-7 minutes.
- Add garlic; cook 1 minute longer. Add tomato paste. Cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits.
- Return beef to pressure cooker. Stir in stock, potatoes, mushrooms, farro, bay leaves, garlic powder and thyme. Press cancel.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 15 minutes; quick-release any remaining pressure. If desired, skim fat from stew. Discard bay leaves.
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